Fabulous fish pie

Peel and boil the potatoes.

Remove the skin from the fish (if necessary) and cut into 3cm chunks. In a large saucepan, mix 350ml of the milk, the cream, wine, bay leaf and peppercorns and bring to the boil. Simmer gently for 8-10 minutes.

Remove from heat and transfer the fish chunks onto a plate to drain. Strain and reserve the liquid, and scatter the cooked fish as well as the prawns over the base of a large, shallow oven-proof dish.In a clean saucepan, melt 50g of the butter, add the flour and mix well. Cook for 1 minute, then remove from the heat. Gradually add the cooking liquid from the fish, whisking it in a little at a time and then return to the heat. Bring gently to the boil and allow to simmer gently for 10 minutes.

Remove from the heat, season with salt and pepper and stir in the chopped dill and chives.

Pour over the fish in the shallow dish. Pre-heat the oven to 200C.Mash the potatoes together with the remaining butter and milk to form a smooth, creamy mash.

Spread over the fish in the oven-proof dish so that it covers the fish completely you can score patterns in the mash with a fork if you feel so inclined.

Sprinkle the grated cheese over the mash.

Bake uncovered at 200C for about 35 minutes until nicely browned and bubbling.

Serve with steamed green beans or minted peas (or, in my case) lemon thyme peas and a full-bodied white wine.More deliciousness for you!Moiras New England clam chowder

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Wholly mackerel!Whole baked tilapia with flat-leaf parsley and garlic